People love to eat drumsticks in summer, this leaves a surplus of cheap thighs to snatch up.

Ingredients:

1kg Chicken thigh 

400g tins of tomato

2 Onions, Sliced

100g Mushrooms, quartered

2 rosemary sprigs

6 Garlic cloves, sliced

60g Black Olives

500g rice

Salt, black pepper and RWV to taste

Method:

1. Generously season the chicken thighs with salt and fry in a hot, wide-bottomed pan with plenty of olive oil. Brown both sides and remove from the pan. 

2. Add the mushrooms to the pan, a pinch of salt, and a splash of olive oil. Cook while stirring every few minutes until browned. Remove from the pan. 

3. Add the onions, a pinch of salt, and a splash of olive oil. Cook for 4-5 minutes or until softened. 

4. To this add your sliced garlic and rosemary along with plenty of black pepper. Cook for 1-2 minutes. Add the tomato paste and cook for 2 more minutes. 

5. Add the white wine and cook until reduced by half. Add the canned tomatoes and stir to combine. 

6. Add the mushrooms and chicken to the pan along with the black olives. 

7. Bring up to a simmer and att to an oven set to 160C—Cook for 1 hour. 

8. Serve warm over steamed white rice

2. Spanish Tortilla – Four portions at €1.53/portion

Ingredients:

15 eggs

1 Green Pepper

1 Onion

2 cloves garlic 

400g potato 

5g/1tsp Smoked paprika

2g / ½ tsp chilli flake

100g parmesan, grated  

Olive oil, salt and pepper to taste 

Method:

1. Place an oven-safe dish or roasting pan into the oven to preheat at 180C. Add the cubed potatoes along with plenty of oil and salt to roast in the oven for 40 minutes. 

2. In the meantime heat up a pan over medium heat and begin to caramelize the onion and green pepper for 10-15 minutes. 

3. Add the garlic to the pan and saute for 1 minute. Add the smoked paprika and chilli to the pan and cook for a further 1-2 minutes.  

4. In a mixing bowl add your eggs along with a generous pinch of salt. Add the roast potatoes and 

5. Sauteed veg along with half of the grated cheese and stir to combine. 

6. Line an oven-safe dish or large pan with baking paper going up all sides. Add your egg mixture and distribute the veggies evenly. Sprinkle with the remainder of the grated cheese and bake at 160C for 25 minutes and a further 10 minutes at 180C. 

7. Check for doneness with a toothpick in the middle, if it comes out dry you’re good to go. Serve hot or room temperature and optionally add a side salad.

3. Pasta with Sauteed Zucchini – Four portions and €1.75/portion

Pasta is an easy one to cook on a budget, replace the zucchini here with whatever’s reasonably priced and in season.

Ingredients:

500g Strozzapreti

1kg zucchini, sliced into half moons

6 cloves garlic

1 chilli

1 lemon

50g pecorino 

Small handful of chopped mint

Method:

1. Boil two litres of water along with 30g of salt. Add your pasta and cook for a minute less than the packet recommends. (10 minutes recommended cooking time = 9 minutes of cooking for this recipe).

2. Cut the zucchini through the centre and slice into 1cm thick half-moon shapes. Place a wide-bottomed pan over high heat. 

3. Add a generous splash of olive oil to the hot pan and add your sliced zucchini along with a good pinch of salt. Allow these to colour without shaking the pan for 1-2 minutes. 

4. Give the pan a shake and cook for 1-2 more minutes without moving the zucchini. Add the minced garlic and chilli to the pan along with another small splash of olive oil. 

5. Drain your pasta and reserve a large cup of pasta water. 

6. Add the pasta to the pan along with roughly 50ml of pasta water. Continue to cook while stirring until the pasta is cooked and the liquid has reduced. Add more pasta water if necessary, 

7. Turn off the what and add half of your cheese and chopped mint. Stir to combine with the sauce. Serve immediately finished with more grated pecorino. 

4. Pumpkin Soup – Four to eight portions at €1.25/portion

For the tightest food budgets, a soup like this that you can make in bulk is a great option. Drop your food cost even cheaper by shopping at local farmers’ markets and using what’s in season.

Ingredients:

2kg pumpkin

2 onions

4 carrots

4 cloves of garlic

6 branches of thyme

2 bay leaves

Large pinch of chilli flakes

50ml yoghurt

Large ftira 

Method:

1. Wash the seeds from the pumpkin, dry and toss in plenty of olive oil and salt. Bake in an oven set to 180C for 15 minutes. 

2. Heat up a large pot over high heat. Add a large splash of olive oil and add the sliced onions and carrots. Cook for 5 minutes or until lightly coloured. 

3. Add the sliced garlic along with the chilli flakes and cook for 1-2 more minutes. 

4. Add the sliced pumpkin to the pan and top up with 2 litres of water. Season liberally with salt and pepper and simmer for 30 minutes or until the pumpkin is tender. 

5. Remove the bay leaf and thyme from the pot and blend until smooth. 

6. Serve with a drizzle of yoghurt, a sprinkle of pumpkin seeds and a crusty loaf of bread. 

Which dish are you going to cook?